My garden romaine is ready for eating so what else but a Caesar salad. A true Caesar salad has anchovies in it, which I don’t normally have in my fridge, so you might call this version a Land-Locked Caesar. It’s part of the “Hanley Bread Series” – what to do with the free loaf of bread you get for filling up at the gas station in Hanley, Saskatchewan, especially if that loaf of bread sits in your car for a day or two before you get home to use it. For more recipes in the Hanley Bread Series, click the label at the bottom of this post.
LAND-LOCKED CAESAR SALAD
1 egg yolk, room temp.
1½ tbsp lemon juice
1 large clove of garlic, chopped
½ tsp Worcestershire sauce
½ tbsp Dijon mustard
¼ tsp salt
A few grinds of black pepper
½ cup canola oil
½ cup grated Parmesan cheese
Three or four slices of day-old bread
1 big sprig of fresh oregano or parsley
1 big clove of garlic
A few tbsp olive or canola oil
In a blender, mix together the egg yolk, lemon juice, garlic clove, Worcestershire, mustard, salt and pepper until smooth. With the blades running on low, drizzle in the olive oil. When it is thoroughly mixed, pour the dressing into a bowl and stir in half the cheese. Do this ahead of time so the flavours can mingle.
Cut the crusts off the bread and cut the bread into small cubes. In a mortar and pestle (or with a fork) crush together the garlic and oregano until mashed. Stir in enough vegetable oil that it will coat the bread but not make it soggy. Toast the bread cubes in a skillet until browned.
Tear up the romaine and toss with the dressing. If the dressing has become thick, you can thin it with a few drops of milk. A few minutes before serving, toss in the bread cubes and sprinkle on the remaining parmesan cheese.